Maple Pecan Cupcakes with Cocoa Ganache Centers

Steps

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. Spread the pecans on a small baking sheet and toast in the oven for 7 to 8 minutes until fragrant; let cool. Divide them: about three quarters for the batter and the remaining quarter for the tops.
3. Make the ganache first so it can set: put the chocolate chips in a heatproof bowl and sift the unsweetened cocoa powder over them.
4. Heat the heavy cream in a small saucepan until steaming, pour it over the chocolate chips and unsweetened cocoa powder, wait 2 minutes, then stir until smooth. Chill about 30 minutes, stirring once, until thick but spoonable.
5. Pulse the batter portion of the pecans with the flour in a food processor until the nuts are finely ground; tip into a bowl and whisk in the baking powder, baking soda, salt and cinnamon.
6. Finely chop the remaining quarter of the pecans and set aside for topping.
7. In a large bowl, whisk the melted butter, brown sugar, maple syrup, eggs and vanilla until smooth, then whisk in the milk.
8. Fold the pecan-flour mixture into the wet mixture just until no dry streaks remain.
9. Divide the batter among the liners, about two-thirds full, and bake 18 to 20 minutes, until a toothpick in the center comes out clean.
10. Cool in the pan for 5 minutes, then move to a rack and cool completely, about 40 minutes.
11. With a small knife or teaspoon, cut a cone about 1 inch wide from the center of each cupcake. Fill the holes with two-thirds of the cocoa ganache in total, then trim the cones and press them back on top.
12. Spread the remaining third of the cocoa ganache thinly over the tops and sprinkle with the chopped pecans, pressing lightly so they stick.